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Stuffed Italian Meatloaf Recipe: Easy Homemade Dinner Idea

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This stuffed Italian meatloaf is a comforting, crowd-pleasing twist on the classic, featuring layers of gooey cheese, spinach, and fragrant Italian herbs, all topped with marinara and more cheese. It’s easy to make, perfect for gatherings, and sure to become a family favorite.

Ingredients

Scale
  • 2 pounds ground beef (80/20 for juiciness)
  • 1/2 pound ground pork (optional)
  • 1 cup Italian-style breadcrumbs (or gluten-free)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or unsweetened almond milk)
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese (part-skim recommended)
  • 1 cup ricotta cheese (or cottage cheese)
  • 1/2 cup baby spinach, chopped (or thawed frozen spinach, squeezed dry)
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 1 tablespoon grated Parmesan cheese (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
  2. In a skillet over medium heat, add a splash of olive oil. Sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute more. Let cool slightly.
  3. In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, Parmesan, cooled onions and garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
  4. In a medium bowl, mix together 1 1/2 cups mozzarella, ricotta (or cottage cheese), chopped spinach, and basil. Blend cottage cheese first if using for a smoother texture.
  5. On a sheet of wax paper, press half the meat mixture into a rectangle about 1-inch thick. Spread cheese filling evenly over, leaving a 1/2-inch border. Top with remaining meat mixture, pressing to seal edges.
  6. Transfer loaf to prepared pan or baking sheet.
  7. Bake for 45 minutes. Tent with foil if top browns too quickly. Internal temperature should reach 160°F.
  8. Remove from oven. Spoon marinara sauce over top, sprinkle with 1/2 cup mozzarella and 1 tablespoon Parmesan. Return to oven, uncovered, and bake an additional 15 minutes until cheese is bubbly.
  9. Let rest for 10 minutes before slicing. Serve hot with extra marinara if desired.

Notes

For gluten-free, use almond flour or gluten-free breadcrumbs. For a lighter version, use ground turkey or chicken. Squeeze spinach dry to avoid soggy loaf. Let meatloaf rest before slicing for best results. Add roasted red peppers or sun-dried tomatoes for extra flavor. Can be made ahead and refrigerated before baking.

Nutrition

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